Kenneth McCoy traces the origin of this drink back to a time in which he sampled an array of stirred cocktails in liqueur-rinsed coupes. He found particular harmony between whiskey-based drinks and small amounts of green Chartreuse. “Whether it was a bourbon, a rye, or a single malt, it just elevated the cocktail,” he recalls. “It just gives another edge to the cocktail.”
- 2 ounces Scotch, preferably Bruichladdich The Classic Laddie
- 1/2 ounce peated whisky, preferably Compass Box The Peat Monster
- 1/2 ounce Ramazzotti amaro
- 1 barspoon green Chartreuse
Garnish: Expressed and discarded orange twist
- In a mixing glass, stir first three ingredients with ice.
- Swirl Chartreuse in a coupe glass, using enough to generously coat the interior. Use a long-handled match to set the liqueur on fire. Swirl the liqueur in the glass for a few seconds. Strain the contents of the mixing glass over the flame to extinguish.
- Twist orange peel over the drink to express the essential oils. Discard the peel.